No-Bake Raspberry Swirl Cheesecake

No-Bake Raspberry Swirl Cheesecake


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The only sweet treat better than cheesecake is raspberry swirl cheesecake. Try this awesome no-bake recipe and see for yourself!

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Time needed

15 min preparation

Serving Size / Yield

24 servings


  • 2 1/2 C. graham cracker crumbs
  • 1 1/4 T. white sugar
  • 1/2 C. butter, melted
  • 4 egg yolks
  • 1 8 oz. block cream cheese
  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1/8 tsp. salt
  • 1/4 C. white sugar
  • 1 8 oz. container frozen whipped topping, thawed
  • 1 10 oz. package frozen raspberries, partially thawed

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In a medium bowl, combine graham cracker crumbs, cinnamon, sugar, and melted butter. Press crust mixture into the bottom of a 9x13-inch baking dish and refrigerate until cooled. In a medium bowl, beat yolks on high until thick. Add in cream cheese and beat until smooth. In another large bowl, beat egg whites, cream of tartar, and salt until foamy. Slowly add 1/4 C. sugar, beating constantly until dissolved and whites stand in peaks. Fold 1/3 of egg white mixture into the cheese mixture, and then fold the lightened cheese mixture back into the remaining egg whites. Fold in the thawed whipped topping. Puree raspberries in a blender. Spread half of the cheese filling into the crust and pour half of the raspberry puree over the filling, swirling with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm and serve.

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